Spanish-Style Brunch Stuffed Portabellos

Preheat broiler. Lightly coat a baking sheet with cooking spray. Remove stems from mushrooms and discard. Using a small spoon, scrape the gills out of the mushroom caps. Place mushroom caps, stem sides down, on prepared pan. Broil 5 to 6 inches from the heat for 6 to 8 minutes or until mushrooms are just tender.

Meanwhile, coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium heat. Add potatoes, sweet peppers, and onion. Cook for 7 minutes, stirring occasionally. Add chorizo and garlic. Cook for 7 minutes more or until potatoes and vegetables are tender, stirring occasionally. Stir in spinach and oregano.

In a medium bowl whisk together eggs and egg whites until well combined. Coat an unheated medium nonstick skillet with cooking spray. Heat skillet over medium heat. Add eggs to skillet. Cook without stirring until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg is just cooked through. Gently stir eggs into vegetable mixture.

Turn mushrooms over so the stem sides are up. Spoon potato mixture evenly on top of mushrooms. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted. Place one stuffed mushroom on each of four serving plates.